Ingredients

Method

Combine the cheese, thyme and lemon zest, set aside. Melt the butter in a small microwavable dish, set aside.

In a medium pot, pour in enough vegetable oil just to cover the bottom and set over medium heat. Throw in a couple of popcorn kernels; when they pop, you know the oil is ready. Pour in the rest of the kernels and place a lid on the pot, leaving it cracked so steam can escape. Shaking the pan almost constantly to keep the kernels moving, cook until the popping slows to a few seconds between each pop. Pour the popcorn into a large bowl.

Pour the butter over the popcorn, stirring to combine. Stir in the parmesan mixture, and season to taste with salt and pepper. Devour!

Oh My Goodness! I am craving it right now. I do like to pop my kernels right in the microwave in a brown paper bag, but I definitely try your seasoning. Oh I heard, but haven’t tried ti yet, that when you melt the butter and you remove the “foamy” part, it won’t make your popcorn soggy. I gotta give it a try soon. Hope to meet you at the food buzz fest in October.

Holy moly! I used to have popcorn for dinner a very long time ago and wish I had known about this recipe back then..
Nowadays I don’t eat popcorn anymore. So sad. So very sad. It really doesn’t fit in a low carb life style.

What a delicious recipe! I stumbled upon it looking for a savory popcorn recipe that used lemon and I’m so glad I did. I also made carmel corn tonight but your recipe beat out the sweet. I used olive oil instead of butter and it was delicious. Thanks for sharing the recipe!